The Superdiners make a case for the world cuisine/country/U.S. region that grills the best. Some point you toward a nearby example.

Seems I can always eat a piece of grilled steak at an Argentine restaurant. I don’t know if it’s the meat, the special grill (a parrilla), the chimichurri or the atmosphere. When I’m in Little Italy and not craving an Italian fix, I almost always end up at Puerto La Boca (2060 India St. 619-234-4900 or puertolaboca.com). Try the grilled cheese. There’s no bread involved; it’s cheese … that is grilled. I’ve never been disappointed by a meal or the service. —Dave Morgan, CPA, avid diner

Grill or BBQ? Big difference here. The grilling champs are the Japanese. And, among the many dope options for Japanese grilling in San Diego, Tsuruhashi (3904 Convoy St., Kearny Mesa. 858-279-8929 or tsuruhashibbq.com) is the undisputed king. Best steak dinner in S.D. Oh, and cheapest prime-steak dinner in S.D. P.S. Best kimchee EVER! —Anthony Schmidt, bartender at Noble Experiment

Everyone has their own idea of what grilling should be: I adore jerk chicken grilled over allspice wood, and that unique flavor cannot be easily duplicated. But I think about two major components when grilling. The coals and the quality of ingredients. To me, no one does this better than the Japanese. Great detail is considered in all of that culture’s culinary endeavors. Binchotan coal is simply the most superior coal in existence. It’s 90 percent pure carbon that emits no odor or impurities and when fat is dripped on the coals and creates the most heavenly smoke that gets infused back into the meat. There is nothing like it on this planet, and by far the king of the grill here in San Diego is Yakitori Yakyudori (4898 Convoy St., Suite 101, Kearny Mesa. 858-268-2888 or yakyudori.hinotez.com). If you say you serve yakitori and are not using Binchotan … just stop it. —Ricardo Heredia, executive chef at Alchemy Restaurant

Where there’s a grill there’s a way. And this time of year, there’s meat and veggies from the farmers market on the fire several nights a week at my place. I haven’t found local BBQ that tops Archibald’s in Tuscaloosa, but I’m always up for venison steaks grilled over a hot wood fire at El Nido in Rosarito Beach, or an Argentine mixed grill of steak, blood sausage and sweetbreads at Puerto la Boca in Little Italy. —Catt White, farmers market manager (Twitter @LIMercato)

Sabor de Vida (215 S. El Camino Real, Suite G, Encinitas. 760-230-0464 or sabordevida.com)! Brazilian BBQ! I had never heard of this style of barbecue before training at my friend Alfredo Barum’s jiu-jitsu place years ago. And even though you can find interesting and succulent BBQ literally all over the world, I really enjoy how the Brazilians do it with the rock salt and all. There are a few Brazilian restaurants in San Diego now — Rei do Gado Churrascaria (939 Fourth Ave., Gaslamp. 619-702-8464 or reidogado.net) is one busy restaurant that might be worth the detour as well, ai meu! —Fabrice Poigin, private chef, restaurant consultant

This game is fraught with peril. Grilling prowess is like pizza toppings. There’s no clear winner, just lots of strong opinions. As with toppings, I say, “Why can’t I have it all?” As far as faves go, I’ll list my local favorite for ’cue, Brazen BBQ (441 Washington St., Hillcrest. 619-816-1990 or brazenbbq.com). You can easily taste why the owners, whose recipes the business is built on, have won themselves a slew of awards. —Brandon Hernández, food writer (Twitter @offdutyfoodie)

Until they open an Ecuadorean grilled guinea pig stand at the Hillcrest Farmers Market (that’s a joke. I just got back from Ecuador) … my obsession is the grilled fish at Spike Africa’s (411 Broadway, downtown. 619-795-3800 or spikeafricas.com). Chef Paul Rinaudo offers a selection of fish, and you choose how you want it cooked. Grilled, pan-seared, etc. It’s such a smart approach to preparing fish. It’s a wonder why I haven’t seen this simple approach in other restaurants. I usually order the barramundi (Australian sea bass) or yellowtail. Fresh, moist, perfectly seared and slightly smoky, the chefs have a knack for perfect fish grilling, which is far from easy. —Charles Kaufman, baker, owner of Bread & Cie Café (Twitter @BreadAndCie)

Although tandoori chicken is not officially a “grilled” item (usually cooked in a clay oven), I consider it similar, and when I eat it I feel like I am eating a grilled meat. In fact, I frequently grill it at home on the BBQ. I use only bone-in skinless thighs, and I marinate it overnight for true tandoori flavor. Juxtapose the tandoori chicken flavor with a lemony Indian yogurt and you have my favorite “officially” non-grilled grilled meat. Sometimes it is best to avoid the hassle and head to Punjabi Tandoor restaurant (9235 Activity Road, Miramar. 858-695-0956 or punjabitandoor.com). —J. Dean Loring, co-owner of Burger Lounge

U.S.A., U.S.A., U.S.A.!!! Take me to Memphis for the can’t-miss stuff. I’ve eaten myself into a BBQ coma there at places like Central BBQ, Interstate BBQ, Corky’s and the Rendezvous. I also have a strong attachment to Woody’s BBQ in Goleta, just before you get to Santa Barbara. —Gerald “Dex” Poindexter, marketing director, EAT at The Pearl Hotel (Twitter @SuperdinerDex)

Texas! Try City Market in Luling — best damn barbecue you’ll ever eat (I guarantee it). Yes it’s grilled, too, so it counts. Next stop, Tokyo for yakitori. There is this insanely good place called “The Chicken Coop.”; It’s written in Japanese, so it looks cool. The owner has been standing behind the grill for 35 years cooking on 1,800-degree Binchotan — it’s ubame oak charcoal. You want a good sear, look no further. Close to home, stop into Gaijin Noodle + Sake House (627 Fourth Ave., downtown. 619-238-0567 or gaijinsd.com) and hit their yakitori. As for killer barbecue locally, you tell me. I haven’t found it yet … —Andrew Spurgin, consulting chef and event architect, andrewspurgin.com

I rarely order grilled steak when dining out, unless it’s at an Argentine restaurant. It could be the open fire, the quality of the beef, the artisan sea salts, the heady chimichurri sauce. Invariably, they’re my favorite. —Susan Russo, food writer, cookbook author (Twitter @Susan_Russo)

I once enjoyed grilled sardines in Monaco which were served with black olives, tomato confit and olive oil. It was a very memorable dish. —William Bradley, executive chef at Addison